Buffalo Fried Deviled Eggs at Gannon’s Tavern

There’s nothing like putting a twist on a very familiar food item and making it unique. Take, for example, that family party staple, the deviled egg. Who among us didn’t have that one aunt who faced scorn if she didn’t bring her deviled eggs to every family gathering, large or small? At Gannon’s Tavern in Hyannis, the deviled egg certainly isn’t like what aunt Nancy used to make.

For Mike Gannon and partner Ashley Aceto, deviled eggs have long been a favorite. “We love deviled eggs personally,” Gannon states. “Ashley makes great deviled eggs for our family’s parties.” Sounds familiar. Gannon and Aceto opened Gannon’s the day after Christmas in 2018. The menu has seasonally freshened a number of times, but one of the constants since day one has been the Buffalo Fried Deviled Eggs. These little devils start out the same way as any other. Hard boiled, cut in half, yolks removed to create the deviled filling. After that, things get interesting. The whites are battered in the same mix as the Clam Shack onion rings and take a quick dunk in the fryer oil for a light and crispy coating. The deviled yolk blend fills the awaiting crispy cups of egg, and the eggs are finished with a drizzle of balsamic glaze.

“Buffalo,” much like “jerk,” can carry with it a connotation of melt-your-face-off heat. Not all sauces are created equal, however. “I’d rather someone ask for more Tabasco individually than have it too hot for anyone,” Mike says. In this case, the “Buffalo” brings a well-controlled nip that’ll have you wanting more, and the balsamic sweetness balances that spice perfectly.

At Gannon’s, the Buffalo Fried Deviled Eggs are just one item on a menu which features the quality that comes from a kitchen that makes everything from scratch. Even the seemingly straightforward chicken wings have a complexity to them. The wildly popular wings are brined in sweet tea for 24 hours before being smoked in-house over mesquite wood. It’s this attention to detail that guarantees the quality and consistency establishments strive for, but not all attain.

It is a far cry from the days of Bud’s Country Lounge that once stood at this location on Bearse’s Way in Hyannis. Gannon and Aceto completely renovated the space and added a new deck for comfortably-spaced outdoor seating. It took a year and a half, perhaps exorcising more than a few spirits along the way, to create the bright and fresh new space.

A spicy food being referred to as “deviled” (at least in print) dates back to Great Britain in the late 1700s, although stuffed eggs in various forms had made their way across Europe in the 15th century. This version of deviled eggs is more than a worthy successor. They’re the perfect start to a meal at this family-friendly spot.

Gannon’s Tavern
959 Bearse’s Way, Hyannis
(508) 827-4931
gannonstavern.com